| 摘要 |
The present invention relates to the use of a compound or a mixture consisting of two or more compounds or containing one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I);
wherein in Formulae (I) and (ent-I) the following applies:
the aromatic radical Ar is selected from the group consisting of:
;
wherein in the aromatic radicals A and B the following applies:
R1 and R2 are selected independently of one another from the group consisting of H, OH, OCH3, OCH2CH3, OCH(CH3)2, COOCH3, COOCH2CH3, COOCH(CH3)2,
or R1 and R2 are adjacent and jointly form an OCH2O group,
and wherein in the aromatic radical C the following applies:
X is O or S
as a flavoring substance or flavoring substance mixture. |
| 主权项 |
1. A method of imparting or intensifying an umami flavor comprising adding to a substance
(a) one or more compounds selected from the group consisting of compounds of Formulae (I) and (ent-I) wherein in Formulae (I) and (ent-I) the following applies: the aromatic radical Ar is selected from the group consisting of: wherein the dotted line marks the bond linking the aromatic radical Ar to the adjacent carbonyl carbon atom in Formula (I) or (ent-I), and wherein
R1 and R2 in the aromatic radicals A and B are selected independently of one another from the group consisting of H, OCH3, and COOCH3, orR1 and R2 are adjacent and jointly form an OCH2O group, andX in the aromatic radical C is O, and (b) optionally, one or more compounds selected from the group consisting of Formulae (II), (ent-II), (III), (ent-III), (IV), and (ent-IV): wherein Formulae (II), (ent-II), (III), (ent-III), (IV), and (ent-IV), have independently of one another one of the meanings specified for Formulae (I) and (ent-I),wherein the ratio by weight of (a) all of the compounds of Formulae (I) and (ent-I) to (b) all of the compounds of Formulae (II), (ent-II), (III), (ent-III), (IV) and (ent-IV), if present, is at least 90:10, thereby imparting or intensifying an umami flavor. |
